I like this recipe because in the regular version of it, heavy butter is always used but here, I came up with a very light solution even without a vegan substitute, while the taste is basically the same.
Vegetable oil is better digested and even easier to use: the dough turns out to be very easy to work with. These rolls are small and perfectly replace the regular cookies. My children were totally ecstatic!
Ready? Set? Let’s go cooking!
We will need: (15 pieces)
10 tbsp. of whole wheat flour
2 tbsp. of agave syrup
3 tbsp. of vegetable oil (I use canola oil)
3 tbsp. of apple juice
For the filling
2 tbsp. of dark raisins
1/2 tsp. of cinnamon
2 tbsp. of brown sugar
1 tbsp. of maple syrup
1 teaspoon of water
Vegetable oil for the baking sheet
Preheat the oven to 150C / 300F.
Mix all the ingredients for the dough.
It should be tight and supple.
Roll out a thin sheet of it with a rolling pin.
Cut off the rough edges.
Mix everything for the filling except raisins, and distribute the filling evenly on the dough, leaving little distance from the edges.
Put the raisins in a checkerboard order, so the roll will ‘roll’ more accurately without tearing apart.
Roll the roll.
You should get a “tube.”
Cut it with a very sharp knife into thin and identical rolls. Line the baking sheet with baking paper and lubricate it with oil.
Lay out the rolls and put them in the oven for 15 minutes.
The sugar should boil. Done!
I like them more from the refrigerator, it’s pure dessert then!